Caramel Cheesecakes Bites

Imagine the perfect bite-sized indulgence: a creamy, rich cheesecake topped with luscious salted caramel and nestled on a crumbly graham cracker crust. These Mini Salted Caramel Cheesecakes are a delightful treat for any occasion. Whether you’re hosting a dinner party or simply craving a sweet treat, these little bites will satisfy your dessert desires.

Why You’ll Love This Recipe

If you’re a fan of cheesecake, you’ll adore these mini versions. They’re easy to make, don’t require a water bath, and are incredibly versatile. Plus, the combination of creamy cheesecake with salted caramel is simply irresistible. The bite-sized portion makes them perfect for sharing, although you might not want to!

Kitchen Equipment You’ll Need

• Food processor
• Mini cheesecake pan
• Electric mixer
• Microwave

Ingredients

For the Crust

• 2 1/4 cups graham crackers, crushed
• 2 tbsp brown sugar, packed
• 1/2 cup butter, salted and melted (1 stick)

For the Cheesecake

• 16 oz cream cheese (2 packages)
• 4 tbsp sugar
• 1/4 cup sour cream
• 2 eggs
• 2 tbsp all-purpose flour
• 1/8 tsp salt

For the Topping

• 18 tbsp salted caramel
• Kosher salt

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C).
2. In a food processor, combine the crushed graham crackers, brown sugar, and melted butter. Pulse until fine crumbs form. Press the mixture into each cup of an ungreased mini cheesecake pan.
3. In a mixing bowl, combine the cream cheese and sugar, and mix until smooth. Add the sour cream, eggs, flour, and salt, then mix until well combined and smooth.
4. Fill each cup with about 2 to 3 tablespoons of the cream cheese mixture. If you only have one pan, save the remaining mixture and crust in the refrigerator for a second batch.
5. Bake the cheesecakes for 15 to 20 minutes. Allow them to cool to room temperature.
6. Melt the salted caramel in the microwave until it is spoonable. Top each cheesecake with about 1 tablespoon of salted caramel and a sprinkle of kosher salt.
7. Refrigerate the cheesecakes until you’re ready to serve.

Tips for Success

• Ensure the cream cheese is at room temperature before mixing to achieve a smooth texture.
• Use a water bath to prevent cracks. While not necessary for mini cheesecakes, it can help maintain moisture.
• Let the cheesecakes cool gradually to room temperature to avoid cracks.

Additional Tips or Variations

• Try different toppings such as chocolate ganache or fresh fruit for a twist on the classic.
• Add a teaspoon of vanilla extract to the cheesecake filling for extra flavor.

Nutritional Highlights (Per Serving)

Each mini cheesecake is approximately 150 calories, with 8 grams of fat, 12 grams of carbohydrates, and 3 grams of protein.

Frequently Asked Questions (FAQ)

Can I make these cheesecakes ahead of time? Yes, they can be made a day in advance and stored in the refrigerator.

How long do they last? These cheesecakes will keep for up to 5 days in the refrigerator.

Can I freeze them? Absolutely! Freeze them without the caramel topping for up to 2 months. Thaw in the refrigerator before serving.

Conclusion

These Mini Salted Caramel Cheesecakes are a decadent treat that’s sure to impress. Perfect for any occasion, they’re easy to make and even easier to enjoy. Give this recipe a try and share your delicious creations with us. We’d love to hear how they turned out!